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11 INGREDIENTS6 STEPS45MIN

Creamy Coconut Curry Lentils With Spinach

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Hi, I’m Beth. I’m a food lover, number cruncher, and meticulous budgeter. I’m not a professional chef or financial expert, but I love learning by doing and sharing my experiences.
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These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep!
45MIN
Total Time

Budget Bytes

Hi, I’m Beth. I’m a food lover, number cruncher, and meticulous budgeter. I’m not a professional chef or financial expert, but I love learning by doing and sharing my experiences.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
2 cloves
1 tsp
Grated  Fresh Ginger
1
Small  Yellow Onion
1 Tbsp
Curry Powder
1 cup
Brown Lentils
uncooked
2 cups
Vegetable Broth
1 can
(13 oz)
Coconut Milk
3 cups
Fresh Baby Spinach

For Serving (Optional)

4 cups
Cooked  Long Grain White Rice
1/4 cup
Chopped  Fresh Cilantro

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Nutrition Per Serving

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CALORIES
1043
FAT
28.6 g
PROTEIN
28.2 g
CARBS
168.2 g

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Nutrition Per Serving
Calories
1043
% Daily Value*
Fat
28.6 g
37%
Saturated Fat
18.8 g
94%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
168.2 g
61%
Fiber
19.4 g
69%
Sugars
5.2 g
--
Protein
28.2 g
56%
Sodium
399.8 mg
17%
Vitamin D
--
--
Calcium
158.7 mg
12%
Iron
14.0 mg
78%
Potassium
555.6 mg
12%
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